Peanut butter layer cake with chocolate pretzel pastry shell


  • 1 package dr Gerard Chocolate Pretzel cookies
  • 30 g bitter chocolate
  • 50 g butter
  • 40 g chocolate

Peanut butter filling:

  • 200 g peanut butter
  • large pinch of salt
  • 250 g mascarpone
  • 250 g mascarpone
  • 250 ml heavy cream
  • 2 teaspoons powder sugar

Krem czekoladowy:

  • 100 g milk chocolate
  • 100 g bitter chocolate
  • 250 ml heavy cream


Melt the butter and chocolate in a water bath. Finely crumble the pretzel cookies. Combine the crumbled cookies with butter and chocolate, then pour into a buttered springform cake tin. Close tight and refrigerate.

Peanut butter filling:

Beat the cream into a firm mousse, gently beat the mascarpone until it’s fluffy. Add the mascarpone to the whipped cream while mixing the whole time, then add salt, sugar and peanut butter (in that order).

Chocolate icing:

Melt the chocolate and heavy cream in a water bath, then chill and beat like regular sweet whipped cream.

Place the peanut butter filling on the chocolate pretzel pastry shell, then cover with the chocolate icing. Decorate with chocolate pretzels.